If you swoon for the bright colors of Funfetti, then you will love this adorable Homemade Funfetti Cake. No need for a box mix, this recipe is quick & easy!
I absolutely adore the colorful sprinkles in Funfetti. It just makes me happy. I mean, how could sprinkles in all those pretty colors not make you smile? I love them so much I decided that I really needed to whip up my very own Homemade Funfetti Cake.
You see, ever since my mother passed away a few years ago (I honestly can’t believe it has been that long already) I have continued to celebrate her birthday by making a cake for her. I know that seems a little strange. But hear me out. When I was a little girl she decorated cakes professionally. Over the years she moved on to other things, but our happy times still revolved around cake. So it is completely fitting that whenever I need to feel close to her again or commemorate her on her day – that cake is the focus of the day.
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I have made it my mission to try something new when it comes to cake each year for her birthday. For this, I took her basic white cake recipe & altered it a bit & then added the rainbow jimmies. I was quite pleased with the result.
Here are some commonly asked questions with this recipe…
How long do I bake this cake for?
I start out by setting my timer for 30 minutes. Then I check the cakes in 4-minute intervals after that. But I typically end up at about 40 minutes when I’m pulling these out. You know they are done when you press on the center & it springs back.
Now, this batter isn’t quite as springy as a box cake mix – so don’t over-bake. It will just slightly spring back. This cake is dense, which mom & I love because it can hold up to a nice thick & heavy frosting & a double layer without the bottom smooshing down. (I believe that mom adapted this recipe from Amanda’s here.)
Do I really need to grease & add parchment to the pan?
Yes – please do this. I usually grease the pan, add a cut round piece of parchment & then grease over that. The cakes pop right out, no sticking. When working with the jimmies in the cake batter, you really want to make sure you do this because they WILL make your cake stick to the pan if you don’t. Then you’re just eating the cake out of the pan with a fork because it’s not going to be pretty. I’m not saying that is a bad thing, just probably not what you want.
Why do my ingredients need to be at room temperature?
This is important. It helps things blend nicely & form an emulsion which traps air. While baking in the oven, that trapped air expands and produces fluffy baked goods.
What’s with the naked cake? Can I frost/decorate the whole thing?
I happen to love naked cakes. The more “naked” the better because I really love the flavor of cake more than the flavor of any frosting. So that is just my preference. You can absolutely frost this cake however you like to fit your preference.
Homemade Funfetti Cake
For this recipe you will need…
- egg whites
- vanilla extract
- granulated sugar
- baking powder
- table salt
- rainbow jimmies
- 8″ pans
This was absolutely delicious & mom would have LOVED it. Stay tuned for the Cake Batter Frosting recipe I paired with this – I’ll be posting that soon.
Scroll to the bottom for the Printable Recipe
HOW TO MAKE FUNFETTI CAKE
Looking for more cake recipes?
Homemade Funfetti Cake
- 2-1/4 cup all-purpose flour
- 1 cup milk room temperature
- 6 egg whites room temperature
- 2 tsp vanilla extract
- 1-3/4 cup granulated sugar
- 4 tsp baking powder
- 1 tsp table salt
- 1-1/2 sticks butter (3/4 cup) cubed
- 3/4 cup rainbow jimmies not nonpareils
- Preheat oven to 350 degrees
- Grease 2- 8" round cake pans & then line the bottom with parchment, then grease the parchment - set aside
- Combine egg whites, milk & vanilla in a large measuring cup & whisk together with a fork - set aside
- In a large bowl, sift together flour, sugar, baking powder & salt.
- Beat in cubes of butter until crumbly
- Pour in 1/2 cup of the milk mixture & beat well for about 90 seconds
- Add remaining milk & beat again for 60 seconds
- Fold in rainbow jimmies
- Pour batter evenly between the 2 prepared pans
- Bake 30-40 minutes or until toothpick test is clean
- Cool completely before frosting. (I like to freeze them.)